Welcome to the W.D. Colledge Blog

 

Look. There's a reason just about every piece of foodservice equipment in your commercial kitchen is made of stainless steel, but have you ever wondered why? We're going to take a closer look at this shiny substance in greater detail, beginning here with the basics.

Topics: stainless steel

 
There’s just something about Italian styling:

Beauty, simplicity, elegance, scale, proportions, magnetism, transparency, attraction, enlightening, up-scale, rich, appeal.

Topics: displays and merchandisers, Federal

 
Let's start with a new way of looking at your foodservice storage spaces. Think of them as banks. Would you store your money by throwing it in the back of an unorganized closet? We didn't think so.

Topics: Metro

Reduced Oil Volume Fryers are revolutionary. Simply put, they use less oil, which means lower overall costs for Canadian foodservice operators.

Topics: Pitco, frying

In the last several years, we’ve seen an enormous rise in the cost of a craft cocktail. Whether we’re in a speakeasy or a craft cocktail bar located inside a trendy hotel, operators are trying to squeeze every ounce of profit out of every pour (as they should) sometimes literally.

Topics: beverages

Sally is a big advocate of healthy eating. Whether you're in a fast casual restaurant, a corporate cafeteria, or filling your stomach before heading over to the university library to cram for your exam, Sally always believes that fresh, healthy ingredients are the way to go.

Topics: Chowbotics

There are a few different types of food waste solutions. First, you have food waste disposers that simply grind up food waste and send it down the drain. In Canada, these are widely not accepted due to the need to connect the drain to a grease interceptor.

Topics: Salvajor, disposals

The history of fire and food goes back a long, long time. In fact, this relationship is in part what allowed humans to evolve as a species. Even though we once cooked over open flames out of necessity, now we can do it out of enjoyment.

Topics: Mibrasa, grills

Blast chillers can be some of the most versatile pieces of equipment in a commercial kitchen. We obviously have our preference as to what type of blast chillers we prefer as detailed in our blog post, “The Benefits of Irinox MultiFresh Blast Chillers,” but what about the process of blast chilling in general? What are the true advantages of blast chilling?

Topics: WD Colledge, Irinox, Blast Chillers

There's no way around it. Food delivery is becoming more and more important to the Canadian foodservice industry, and as technologies continue to evolve and digital ordering becomes more popular, food delivery will become even more important.

Topics: CookTek, ThermoCube, food delivery